Homemade Horchata
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Homemade Horchata

Creamy cinnamon homemade horchata blended from rice and almonds — a Sunny Afternoon Summer Vacation drink that cools the whole kitchen.

DifficultyEasyTotal time15 minServes6
01

Overview

Prep15 min
Cook0 min
Total15 min
Servings6
DifficultyEasy
02

Ingredients

03

Equipment

  • Blender
  • Fine mesh strainer
  • Cheesecloth or nut-milk bag
  • Pitcher
  • Measuring cups
04

Method

01
Soak the rice

Soak the rice

Rinse the rice. Combine rice, almonds, cinnamon stick, and 4 cups water in a bowl or pitcher. Cover and soak at room temperature 4 hours or overnight in the fridge.

02
Blend until creamy

Blend until creamy

Remove the cinnamon stick. Blend the soaked mixture on high until very smooth, 1 to 2 minutes. Strain through a fine mesh strainer lined with cheesecloth or a nut-milk bag into a clean pitcher, pressing well.

03
Sweeten and chill

Sweeten and chill

Stir in cold water or milk, maple syrup or sugar, and vanilla. Taste and adjust sweetness. Chill thoroughly. Serve over ice with a dusting of cinnamon.

Tips

NoteAurora prefers the garnish. I prefer the last bite.
NoteMake it once, then make it yours with tiny swaps.
NoteLeftovers are friends if you store them kindly.

Nutrition

Caloriesvaries
NoteApproximate; depends on servings and toppings

Storage

RefrigeratorStore covered and reheat gently when needed.
Best freshFlavor and texture are happiest the day you make it.
?

Frequently asked

Can I change it a little?+

Yes — keep the heart of the method and swap toppings or veggies as you like.

How do I store leftovers?+

Cool, cover, and refrigerate. Reheat gently when needed.

Is this hard?+

No — easy steps, soft kitchen energy.

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